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8Ingredients
30Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
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Directions
- Trim any fat from pork. For dry rub, combine oregano, coriander, thyme, cumin, curry powder and salt in small bowl. Moisten pork tenderloin with water; coat with dry rub. If desired, place pork in shallow dish; cover and marinate in refrigerator for 8 hours or overnight.
- Heat oven to 450 degrees F. Place pork on rack in shallow roasting pan. Roast about 20-27 minutes or until an instant-read thermometer inserted near center reads 145 degrees F. Remove from oven and loosely cover pork with foil. Let rest for 5 minutes. Slice pork; arrange slices on a serving plate. Sprinkle with parsley.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium210mg9% |
| Potassium470mg13% |
| Protein24g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate<1g0% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(2)
Erik Teno 3 months ago
This is one of the best Pork Tenderloin recipes I’ve ever eaten. I did not trim the fat because of the love the sweet buttery flavor of pork fat. It was so easy to prepare and the flavor was out of this world. This will remain a staple in my recipes.
Stephanie 3 years ago
It was great & easy. Because it is a dry rub, the flavors don’t penetrate the meat. Next time, I might add a chutney, maybe apple.